~Chicken Pot Pie~
Source of Recipe
2000 Calendar
List of Ingredients
Pastry
1 1/2 cups all-purpose fliur
1 teaspoon salt
1/2 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons ice water
Filling:
4 cups cubed cooked chicken
1 tablespoon butter
1 pound fresh mushrooms, sliced
1/4 cup dry white wine or water
1 1/2 cups whipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup reduced-sodium chicken broth
Glaze:
1 large egg, lightly beaten
Recipe
1] To prepare pastry, in a medium bowl, mix together flour and salt. using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form.
2] In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
3] To prepare the filling, place chicken in a 2-quart casserole.
4] In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saute' until browned and the liquid evaporates, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add mushrooms mixture to chicken; stir to combine.
5] In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. whisk in broth. Pour sauce over chicken mixture.
6] Preheat oven to 400 degrees.
7] On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the pie; trim and seal the edges.
8] Roll out trimmings. Cut out leaves and flowers. brush pastry with glaze; add the decorations; brush again with glaze.
9] Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm.
BAKING TIPS:
If using fresh rather than leftover or delicatessen chicken, you will need meat from a 3 1/2-pound fryer.
Note: I add cubed white potatoes to this. You can add whatever you want.
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